Almond Honey Buns

By The Canadian Living Test Kitchen

Tested till perfect

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Almond Honey Buns

This recipe makes 12 servings

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Nutritional Info
Per bun: -
cal 464464 cal
pro 11 g11g pro
total fat 19 g19g total fat
sat. fat 5 g5g sat. fat
carb 67 g67g carb
fibre 4 g4g fibre
chol 64 mg64mg chol
sodium 246 mg246mg sodium
% RDI: -
calcium 88 calcium
iron 2525 iron
vit A 77 vit A
vit C 22 vit C
folate 5050 folate

Enjoy these fragrant, sticky sweet rolls full of nuts and spice as a treat with coffee or tea or to grace a holiday brunch table.

Ingredients

  • 1 tsp granulated sugar 1 tsp granulated sugar
  • 1-1/2 tsp active dry yeast 1-1/2 tsp active dry yeast
  • 3/4 cup milk 3/4 cup milk
  • 1/4 cup liquid honey 1/4 cup liquid honey
  • 2 tbsp almond oil , or other nut or vegetable oil2 tbsp almond oil, or other nut or vegetable oil
  • 1 egg 1 egg
  • 2 egg yolks 2 egg yolks
  • 2 tsp finely grated orange rind 2 tsp finely grated orange rind
  • 4 cups all purpose flour , approx4 cups all purpose flour, approx
  • 1/2 cup whole wheat flour 1/2 cup whole wheat flour
  • 1 tsp salt 1 tsp salt
  • Filling:
  • 1-1/2 cups whole unblanched almonds 1-1/2 cups whole unblanched almonds
  • 1/2 cup packed dark brown sugar 1/2 cup packed dark brown sugar
  • 1/4 cup chilled butter , cubed1/4 cup chilled butter, cubed
  • 1-1/4 tsp ground cardamom 1-1/4 tsp ground cardamom
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 1 Pinch salt 1 Pinch salt
  • 1/2 cup liquid honey 1/2 cup liquid honey
  • Glaze:
  • 1/4 cup liquid honey 1/4 cup liquid honey

Preparation

In stand mixer, dissolve sugar in 1/4 cup (50 mL) warm water. Sprinkle with yeast; let stand until frothy, about 10 minutes.

Beat in milk, honey, oil, egg, egg yolks and orange rind. Beat in 1 cup (250 mL) of the all-purpose flour, whole wheat flour and salt. With dough hook, stir in enough of remaining flour, 1/2 cup (125 mL) at a time, to make fairly stiff dough.

Turn out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour as necessary. Form into ball. Place in greased bowl, turning to coat; cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours.

Punch down dough; turn out onto lightly floured surface and knead a few turns. Roll out dough into 16- x 12-inch (40 x 30 cm) rectangle.

Filling: In food processor, finely chop together almonds, sugar, butter, cardamom, cinnamon and salt ; sprinkle over dough, leaving 1-inch (2.5 cm) border on long sides.

Drizzle honey over filling. Starting at long side, roll up tightly, pinching seam to seal. With serrated knife, cut into 12 slices. Arrange, cut side up, in greased 13- x 9-inch (3.5 L) metal cake pan. Cover with plastic wrap; let rise until doubled in bulk, 45 to 60 minutes.

Bake 350°F (180°C) convection oven or 375°F (190°C) conventional oven until golden and firm to the touch, 22 to 25 minutes.

Let cool in pan on rack for 3 minutes. Invert onto serving plate, scraping any filling in pan over buns.

Glaze: Brush honey over warm buns. Let cool.

Source : Canadian Living Special Issue: Home for the Holidays 2008

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